Rosemary Potato Salad

    35 minutes

    This potato salad tastes so light and refreshing. The secret is a pinch of rosemary. With potatoes, eggs, celery, onion, rosemary and chives, this salad is great.


    Washington, United States
    10 people made this

    Serves: 6 

    • 5 potatoes, peeled, washed and diced
    • 1/2 teaspoon salt (optional)
    • 1 stalk of celery, diced
    • 1/4 onion, diced
    • 5 eggs
    • 1/4 cup mayonnaise, to taste
    • 1 sprig rosemary, chopped
    • 1 tablespoon chives, chopped
    • salt and pepper, to taste

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Add potatoes to a large saucepan, add a half a teaspoon of salt then bring to a boil. Boil for 15 minutes or until just done. Drain. Add eggs to a small sauce pan then cover with water, slowly bring to a slow boil and boil for 10 minutes. Remove from heat and set in the sink under cold running water until cooled.
    2. Peel and dice eggs then mix in with the potatoes in a large bowl. Stir in celery, onion, mayonnaise, rosemary, chives, salt and pepper. If still warm, set in the fridge until cooled. Serve.

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    Reviews in English (2)


    I used frozen diced onions in this only because it was convenient for me at the time, and I used an egg mayonnaise. Great potato salad. At first I thought of adding something for extra flavour but then I realised I couldn't stop eating it as it is. This will be my go to recipe for potato salad now, thanks.  -  23 Feb 2014


    Outstanding. I used spring onion instead of red onion and increased the Rosemary a touch. It's my new favourite.  -  05 Nov 2015